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Messages - redbeerman

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General Homebrew Discussion / Re: That German lager flavor
« on: June 21, 2012, 04:30:04 PM »
Through experimentation we have also found that the hop character found in German lagers relys a lot on late hop additons (5 min. and flameout).  Don't be stingy here, it really makes a difference.  Right Ron?

Not much into beer with peppers, food on the other hand, they find their way into most of the dishes I cook.  Poblanos, Jalapenos, Habaneros, Hot Lemons, wahtever I have that fits the flavor/heat profile I'm looking for.  Peppers, onions and garlic are in just about everything except beer and ice cream.

No brewing.  I have four fermenters (five, if you include the sauerkraut). going right now.  Berliner Weisse is souring, Bohemian Pilsner is lagering on primary yeast, Saison is in primary, and Bass clone in primary (did I mention sauerkraut? ;)).  Will be out of town anyway.

General Homebrew Discussion / Crickets
« on: June 20, 2012, 05:46:16 PM »
With the NHC on...................theres not much going on here ;)

The Pub / Re: song title game
« on: June 20, 2012, 04:27:19 PM »
I Will - The Fixx

General Homebrew Discussion / Re: That was painful
« on: June 20, 2012, 11:45:40 AM »
Been there.   :P

All Things Food / Re: Fermented veggie recipes?
« on: June 18, 2012, 01:35:23 PM »
It takes four days for kimchi.  Then I stick it in the fridge.  It is good up to a month or so.  I made some pickled kimchi yesterday, instead of fermenting used a brine.  We'll see how that works.  Also started a batch of sauerkraut (had a bunch of Napa cabbage I needed to do something with).

The Pub / Re: Hey Pass Me a Beer.
« on: June 14, 2012, 04:40:28 PM »
Even better! ;D

Going to do a Saison to be oaked and an amber ale all from one mash.

The Pub / Re: Hey Pass Me a Beer.
« on: June 14, 2012, 02:05:17 PM »

All Things Food / Re: Fermented veggie recipes?
« on: June 14, 2012, 01:59:52 PM »
will do.  thanks.

Another thing is not to fill the jars to the top.  Leave an inch or two.  The cabbage makes juice which will over flow and I have to tell ya, fermenting cabbage juice has some funk to it. :o

All Things Food / Re: Baklava
« on: June 13, 2012, 06:55:59 PM »
Alton Brown's recipe for baklava is the one I use. I can't make it anymore because I want to, and do, eat all of it.

Luckily for me, I have a family and friends to help out. ;)

All Things Food / Re: Fermented veggie recipes?
« on: June 13, 2012, 06:54:01 PM »
Napa cabbage fresh from the garden.



people have warned me about exploding mason jars.  do you have any experience with that>

The trick is to loosen the lids after a couple of days to let the gas out.  They do not need to be air tight once fermentation begins.

All Things Food / Re: Baklava
« on: June 12, 2012, 05:06:49 PM »
It was gone in four hours. :o ;D

All Things Food / Baklava
« on: June 12, 2012, 04:51:55 PM »
This is my favorite dessert.  Not difficult to make, but somewhat time consuming.  Ya just can't beat home made.

Before cooking:

After cooking drenched with syrup.

Missing a couple of slices with layers visible.

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